Chicken Tikka

Ingredients:

• Chicken tikka pieces (large sized) 4
• Ginger garlic paste 1.5 tsp
• All spice powder (garam masala) 1 tsp
• Red chili powder 1.5 tsp
• Lemon juice 2 lemons
• Cumin (crushed) 1 tsp
• Yellow food color 1/2 tsp
• Salt as to taste
• Onion (crushed) 1
• Yogurt 1 small bowl
• Sugar 1 tsp

Cooking Directions:

1. Take a bowl and add yogurt in it.
2. Also add lemon juice, cumin, red chili powder, all spice powder and mix well.
3. Cover the bowl with a clean plastic sheet.
4. And leave it in refrigerator for atleast an hour.
5. Preheat the grill at high heat.
6. Oil the grill lightly.
7. Now thread chicken onto skewers or roast it whole.
8. Grill the chicken till the juices run clear.
9. Approximately it is 5 minutes on each side.

Dahi Chana Chaat

Ingredients:

• Chickpeas ½ kg (boiled)
• Yogurt ½ kg
• Potatoes 2 (boiled and cubed)
• Red chilies 6 (whole)
• Boondi (tiny gram flour dumplings) 1 cup (soaked)
• Tamarind pulp ½ cup
• Whole coriander 1 tsp
• Cumin seeds 1 tsp
• Carom seeds 1 tsp
• Green chili paste 1 tbsp
• Cumin 2 tsp (roasted)
• Salt ½ tsp
• Onion as required (chopped)
• Tomato as required (cubed)
• Green chilies as required (chopped) (use less if you want it mild hot)
• Coriander leaves as required (chopped)
• Mint leaves as required (chopped)

Cooking Directions:

1. Beat yogurt with cumin, green chili paste and salt.
2. In a serving bowl spread boiled chickpeas, top with beaten yogurt.
3. Now top with soaked Boondi and potatoes.
4. Now spread tamarind pulp, onion, tomatoes, green chilies, coriander leaves and mint leaves on top.
5. Toast together red chilies, cumin seeds, coriander seeds and carom seeds.
6. Grind finely and sprinkle on top of chaat.

Peshawari Tikkay

Ingredients:

• Meat ½ kg
• Yogurt 1 cup
• Fried onion 1 cup
• Black pepper 1 tsp (crushed)
• Green chili paste 1 tbsp
• Papaya paste 1 tbsp
• Ginger garlic paste 1 tbsp
• Oil 4 tbsp
• Shashlik stick as required
• Salt to taste

Cooking Directions:

1. Marinate meat with yogurt, fried onion, crushed black pepper, green chili paste, papaya paste, ginger garlic paste and salt.
2. Leave it for 1 hour.
3. Thread it into shashlik sticks.
4. Heat oil in a grill pan, fry tikkas from all sides until tender.

Chicken Tikka Burger

Ingredients:

• Foot long plain burger/ Italian bread
• Mozzarella cheese slice 3-4
• For Italian Bread:
• Plain flour 4 cups
• Instant yeast 2tsp
• White butter 2tsp
• Sugar 1tbsp
• Salt 1/2tsp
• Beaten egg 1
• Warm water
• For Chicken Tikka:
• Chicken breast (cubes) 200g
• Yogurt 3tbsp
• Ginger garlic paste 1tsp
• Lemon juice 1 tbsp
• Cumin powder ½ tsp
• Coriander powder ½tsp
• Red chili crushed 1tbsp
• Butter 1tsp
• Salt to taste
• Oil 1tbsp
• Salad:
• Lettuce ½ (roughly cut)
• Capsicum 1 (cut elongated)
• Tomato 1 (cut elongated)
• Cucumber 1 (cut finely)
• Onion 1 (cut round)
• Boil Potato 1 (cube+ mix in mayonnaise)
• Boil macaroni ½ cup (cube+ mix in mayonnaise)
• Black olive 10 (cut round)
• Jalapeno 3 (cut round)
• Sauces:
• Mayonnaise
• Chili sauce
• Ketchup
• BBQ sauce
• Mustard sauce
• Sour cream

Cooking Directions:

1. Italian Bread: Add salt, butter, sugar and yeast in plain flour and mix all.
2. Add water slowly and kneed.
3. Now place dough on kitchen counter and rub with palm till it will turn to soft dough.
4. Place the dough in a well-greased bowl and cover with plastic wrap. Allow to rise at room temperature.
5. Once doubled, punch down and let rise again for half an hour.
6. Cut dough into three/four pieces and shape each piece into a long loaf.
7. Place on grease baking try; let it rise on room temperature for 20 minutes.
8. Right before placing the breads in the oven brush with beat egg.
9. Bake on medium temperature in pre heat oven for 10 to 15 minutes or until golden. On the grill for last 2-3 minutes to give a golden brown touch on top.
10. For Chicken Cooking: Mix all ingredients in a bowl except butter. Marinade for 2-3 hours.
11. Preheat oven on 180 degree.
12. Grease baking try. Place marinade chicken on baking tray and bake in oven for 10 to 15 minutes.
13. Drizzled butter over chicken cubes for the last 5 minutes of cooking.
14. Chicken tikka is ready.
15. If you don’t have oven. Cook it in a frying pan.
16. For a BBQ flavor, in oven or in pan place burnt coal over a piece of foil and drizzle drop of oil for smoke.
17. Assembling:Cut burger or Italian bread elongated in such a way that they remain united at one side.
18. Open bread and place mozzarella cheese.
19. Put the burger in microwave proof try and heat for one minute to melt the cheese.
20. Take burger out and place chicken over cheese.
21. Fill it with salad and drizzled sauce.
22. Wrap in butter paper and again place in microwave for one minute or in oven for 5-7 minutes.
23. Delicious subway chicken tikka burger is ready to eat.
24. Note- Quantity of salad and sauce depends on your choice.

Kachori with Potato Bhajia

Ingredients:

• For Kachori Dough:
• All purpose flour 2 cups
• Salt ½ tsp
• Ghee ¼ cup
• Cold water for kneading
• For Kachori Filling:
• Bengal gram ½ cup (soaked for 4 hours)
• Cumin 1 tsp
• Asafetida 1/8 tsp
• Red crushed chili 1 tbsp
• All spice powder 1 tsp
• Dry mango powder 1 tbsp (amchor)
• Gram flour 2 tbsp
• Oil 1 tbsp
• Salt to taste
• For Potato Bhajia:
• Boiled Potatoes ½ kg
• Cumin Seeds 1 tsp
• All spice powder 1 tsp
• Dry mango powder 1 tsp (Mango Powder)
• Green chillies 3-4 chopped
• Ginger garlic paste 1 tsp
• Oil 1 tbsp
• For Green Mint Chutney:
• Mint leaves 1 cup
• Coriander leaves ½ cup
• Green chilies 4-6 or to taste
• Cumin seeds 1 tsp
• Tamarind paste ¼ tsp
• Salt to taste

Cooking Directions:

1. For Kachoris: Mix all the ingredients and knead into firm dough by using a little water.
2. Knead properly for at least 5 to 7 minutes.
3. Divide the dough into 24 equal portions and keep it under a wet muslin cloth.
4. For the filling: Boil the bengal gram. Heat the oil in a pan, add cumin and asafetida.
5. When the seeds crackle add in boiled bengal gram and fry for a few seconds.
6. Mix in the red crushed chili, all spice, gram flour, mango powder and salt.
7. Stir fry for 3-4 minutes till curry is cooked properly.
8. Cool and grind into a fine paste.
9. Roll each part of the dough into a circle.
10. Put one part of the filling mixture in the center of the rolled dough circle.
11. Cover the filling mixture with the dough by slowly stretching it over the filling mixture.
12. Close the ends tightly by pinching them together.
13. Deep fry in hot oil over low flame till the kachori puff up and turns golden.
14. For Potato Bhajia: Dice the boiled potatoes.
15. Heat oil in a pan, add cumin seeds when they crackle add all the spices and ginger garlic paste.
16. Fry for a minute, then add potatoes.
17. Mix well and a little water.
18. Cook it for 10 to 12 minutes then turn off the flame.
19. Serve hot potato bhajia with kachoris.
20. For Green Mint Chutney: Grind all the ingredients of mint chutney together till smooth. You can add in a little water if needed.